Just because summer is over doesn’t mean grilling has to be. Actually, you don’t even need a grill to make these burgers. We made these on the stove top in a cast-iron skillet. These green chile cheeseburgers are made with juicy grass-fed ground beef, queso Oaxaca, and rajas (roasted chile strips).
In El Paso some restaurants offer an “Indian Burger” served on thick slices of fresh clay oven baked bread. Unfortunately, I do not have a recipe for Tigua bread, so we made these burgers on artisan rolls, which are readily available. This bread gave these burgers a fancy bistro feel and the smoky, spicy, green chile adds a taste of home to the burger.
Green Chile Cheeseburgers
- 2 pounds ground beef
- 1 tablespoon olive oil
- 4 Anaheim or Hatch chile peppers, roasted, peeled, and stemmed
- Oaxaca, Chihuahua, or Muenster cheese
- 4 artisan rolls, split and toasted
- 8 thick slices beefsteak tomatoes, optional
- Red onion slices, optional
- In a bowl, combine ground beef salt and pepper; form 4 patties.
- Heat oil in a cast-iron skillet over medium heat; cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with roasted chiles and 1 slice of cheese; cover with lid to melt cheese.
- Place burgers on buns and top with tomato and onions, if desired.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Huge thanks to Ty and Rachel for sharing some of their products with my family. Their products include 100% Grass-Fed and 100% Grass-Finished Beef, and Free-Range Pork.
I was not compensated for this post; I just wanted to share 5280beef.com with Muy Bueno fans. I look forward to learning more about their mission and hope to visit their ranch and see some free-roaming animals.